New Zealand Whitebait Fritters
Simple whitebait and egg fritters, pan-fried and served hot with lemon. This version keeps the fish at the centre and contains no flour.
Whitebait are tiny fish eaten whole and are the basis of these fritters associated with New Zealand. This recipe follows a simple fish-and-egg version: mix gently and cook the fritters in batches so they brown evenly.
Method
- 01
Whisk the eggs
Crack the eggs into a clean bowl and whisk lightly, just until combined.
- 02
Fold in the whitebait
Add the well-drained whitebait, salt, and black pepper. Fold gently to coat the fish without breaking it up.
- 03
Fry the fritters
Heat the oil in a frying pan over medium heat. Spoon in small portions of the mixture and cook in batches without pressing them, for 3 minutes on each side. Before removing them, check that the centre reaches 70 °C for at least 2 seconds.
6 min - 04
Serve
Remove the fritters from the pan and serve them hot with the lemon wedge.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.